Vegan Crêpes with Chocolate Hazelnut Filling

This is a special week for me – tomorrow is the holiday of Chandeleur, a day that everyone in France looks forward to with impatience. And why is that? Because Chandeleur, (or Candlemas, as it is apparently called in English), is celebrated throughout France by making heaps of delicious crêpes. I made these crêpes this year in anticipation of the feast, and realised that they are so simple and easy to make – I really shouldn’t wait for February every year to make them. Crêpes are wonderful all year round! And the best part is, they’re just as good vegan.

For the filling, I wanted something luxuriant and indulgent, so I made a hazelnut-chocolate spread. Nothing beats a warm crêpe oozing with gooey chocolate, right? For anyone who likes Nutella, but feels guilty after eating it, this is for you. This spread is deliciously smooth and creamy, with the intoxicating flavour you’re looking for but without loads of added sugar. And it’s vegan!

I hope you enjoy these crêpes as much as I did. Then you can start looking forward to February every year just like we do in France. Chandeleur is for everyone!

Vegan Crêpes with Chocolate Hazelnut Filling

Prep time: 5 min
Cook time: 15 min
Total time: 20 min



  • 2 cups all purpose white flour, sifted 200 g
  • 2 cups plant-based milk, I used oat milk 200 ml
  • 1 tbsp coconut sugar
  • 1 tsp pure vanilla powder

Chocolate Hazelnut Filling

  • 1/2 + 1/4 cup hazelnuts 60 g
  • 3/4 cup dairy free chocolate 100 g
  • 1/2 tsp pure vanilla powder
  • 1/2 tsp sea salt



  1. Preheat oven to 180°C and add hazelnuts to a baking sheet in a single layer. Roast for a total of 10 - 12 minutes.

  2. Remove from oven and let it cool. Then rub between your hands to loosen up the skins. It's doesn't have to be perfect but you want to get as much as possible off.

  3. Add hazelnuts to a food processor. Blend on low until butter is formed. 

  4. In the meantime, warm up the chocolate in a small pan.

  5. When nut butter is ready, add melted chocolate, sea salt and vanilla powder and blend again until smooth. 

  6. Transfer in a jar and set aside.


  1. Heat up a non-stick crêpe pan on medium heat. 

  2. In a large bowl, add sifted flour.

  3. Make a well, and add milk little 1/2 cup at a time. Mix well.

  4. Add sugar, salt and vanilla and mix well.

  5. Pour or scoop the batter onto the pan, using approximately 1/4 cup. If you have a crêpe spreader use it to spread out the batter evenly on the pan to get a nice, thin round shape.

  6. Let it cook around 2 minutes until the crêpe non longer sticks and can be flipped to the other side. Once flipped cook the other side for 1 minute or so.

  7. Stack the cooked crêpes so they don't dry out.

  8. Serve warm with chocolate hazelnut filling and some fresh strawberries.

Leave a Reply

Your email address will not be published. Fields marked as * are mandatory